Rhubarb and Cod

Baked Potato with Roast Brussels Sprouts & Goat Cheese Cream Sauce

February 6, 2019 No Comments

I’m back with the second installment of Rhubarb & Cod’s Steakhouse Series and this time I brought along a baked potato… Bet you saw that coming. The baked potato with sour cream and chives is a classic form of comfort food and it enjoys a moderate amount of popularity outside the steakhouse oeuvre. I mean, even Wendy’s sells them. But when they’re placed alongside a prime cut of dry-aged beef, the baked potato tends to have a lot more going on. Pancetta, caramelized veggies, sometimes even truffles find a place on a steakhouse bake potato. So, to suit the steakhouse vibe, I adorned my baked potato with roast Brussels sprouts, a velvety goat cheese sauce, and shards of prosciutto fried crispy.

Recipes, Salads, Steakhouse Series

Iceberg Wedge Salads with Port Poached Figs & Roquefort Dressing

February 2, 2019 No Comments

Congratulations! You made it through January. Bonus points if you made it through Canadian January. I know we’re not out of the woods yet – February is not exactly a sunny walk in the park. But when January dies, I remember winter months actually do come to an end. It’s all very encouraging. But we still have February to wade through, so let’s keep the comfort coming. Today I offer delicious solace in the form of a Roquefort-packed dressing draped over Iceberg Wedge Salads. Retro to be sure, but delicious nonetheless. Welcome to the first installment of Rhubarb & Cod’s Steakhouse Series.

Pasta, Recipes, Vegetarian

Roast Cabbage Tagliatelle with Walnut Cream

January 29, 2019 No Comments

Cabbage never seems to be at the top of anyone’s list. I’m speculating here, but I’m willing to wager, you don’t think about cabbage all that much. Sure, it shines in coleslaw and every now and then it snatches attention when stuffed with rice and meat. But outside slaw, the cabbage is rarely the main event. It’s a garnish, a wrap, an afterthought. Well, no more. Today’s Roast Cabbage Tagliatelle sets out to do what the oven did for Brussels sprouts: change minds. So, check your cabbage-related prejudices at the door and approach this be-leafed, cruciferous veg with an open mind and a clear palette.

Grains & Legumes, Recipes, Snacks, Vegetarian

Romesco Lima Bean Dip with Charred Scallions

January 26, 2019 No Comments

Today’s recipe is a Romesco Lima Bean Dip. Yes, a dip. It’s true, dips are not your typical January fare. Most of us tend to keep entertaining to a minimum once Christmas is well in the rearview mirror. And, for some unknown reason, when we don’t party, we don’t dip. Well, I mean we might crack open a jar of salsa to stave off hangriness or dive into store bought french onion dip mid game. But in January gourmet dips are nowhere to be seen, probably because we’re all hiding in our least presentable pair of PJs. And if you’re hiding away from the public, why bother to put your best dip forward, right?